Lesley Pascual-BartoloRecipe Developer & Content Creator, Lesley's Test Kitchen · Founder

Fishball Sauce ni Manong

Name: Fishball Sauce ni Manong
Uploaded: 2020-01-18T05:06:54+00:00
Duration: 3 min 46 s
Channel: Lesley Pascual-Bartolo
Description: In this short instructional video, the host demonstrates how to make a classic Filipino street‑food sweet sauce, commonly used for fishballs, kikiam…

18 Jan 2020 · 4 min

Watch on YouTube

3:46

In this short instructional video, the host demonstrates how to make a classic Filipino street‑food sweet sauce, commonly used for fishballs, kikiam, kwek‑kwek, and similar snacks. The recipe calls for 1 cup water, 1/4 cup light brown sugar, 2 Tbsp soy sauce, 1 Tbsp vinegar, 1/4 tsp pepper, and 2 Tbsp all‑purpose flour. The presenter explains why light brown sugar is preferred over white sugar for flavor, and why all‑purpose flour is a more stable thickener than cornstarch, especially under temperature variations. The sauce is cooked for about 30 seconds to 1 minute, stirring until it boils and thickens; the consistency should shift from thin to a firmer, jelly‑like texture. Optional adjustments include adding extra sugar for extra sweetness or more pepper for spiciness. The host also notes that traditional variations may include garlic or onion, but this version mirrors the simple street‑vendor style. The video ends with typical YouTube calls to subscribe, like, and enable notifications.

Chapters

Start na shankumulo. So, hey, ang lang natin, sha, siguro for about 30 seconds to 1 minute. So today, gagawata ay na sweet sauce ni Manong na peding pang-sa-sa sa fishball, kikiam, kwek-kwek, atong ano ano pa. Ah, so, kailangan natin na 1 cup na water. 1/4 cup of light brown sugar. I recommend that you use light brown sugar because it's more sweet. And when you cook it, it's more flavorful than white sugar. 2 tablespoons of soy sauce. 1 tablespoon of vinegar. That's all. Please take note that we haven't mixed it yet. And then, we will add 1/4 teaspoon of pepper. Add 2 tablespoons of all-purpose flour. I highly recommend that all-purpose flour is used as thickener instead of cornstarch because it is more stable. It is more stable because it can withstand temperature changes without affecting the taste, whereas if you use cornstarch, if it exceeds the temperature limit, it will affect the thickening. And it is easier to store afterwards. Meron cornstarch para magiging jelly-like. Pero itong all-purpose flour kahit galing serafian, pedinyong irihit tapos mas sospedenyong consistency pero mas firm lang. So la kasalan na siyang ayon, halo halo lang ng bahagi hanggang sa magboil yan at magbakean. Ganun lang kasimple gumo ang sweet sauce ni manong. So yung ibang recipe na makita niyo, sinasabe na meron garlic, meron onion, Pero kung lalasahan nyo yung sweet sauce naging nagamit talaga ng mga maano, magbibenta ng fish balls kanya, o lasha talaga ng mga onion or garlic. Kaya eto, eto yung kagaya ng mga lalasahan nyo sa kanto. Kung gusto nyo palang mas matamis kasi meron dino kung mangana lalasahan ng sweet sauce ni mano, na talaga matamis talaga tamis, dagdag nyo pa yung 1/4 cup na sugar, siguro mga 2 tablespoons pa. Spicy, then depends. Thick. So for about 30 seconds to 1 minute. By the way, dahil sa pepper, may konting Para kick, spiciness. Ito, kung ayon yung talaga ng any hint of spiciness, wagyan lang langyan ng pepper. So about 1 minute is up, pedin natin tum-pata yan. So mayon parang thin pa sha, diba? Pero pag lubang mikan, mas magiging thicker yung consistency nya. So medyo lumami ng sweet sauce na ito, kung mapapansin yon ayano, sabe ko sayo, diba? Magiging thicker na sha. Tikman natin. Etong aking hotdog kwek kwek recipe nito, la lagay ko yung link yan sa taas at sa kasababa.
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